I have found a strong contender for the best ever yellow cake (coming soon). To my surprise and delight, as an unexpected bonus, I found an absolutely a-MAZ-ing chocolate frosting to go along with it!
This frosting really rang my chimes with its decadent texture—I had to force myself to stop taking spoonfuls from the bowl before I frosted the cake. It is luxuriously creamy with a fabulous chocolate flavor, and it just glides onto the cake. The recipe indicated that you could use either milk or semisweet chocolate. I opted for the semisweet and was really happy with the level of chocolate flavor. I imagine you could also use bittersweet chocolate for an even more intense flavor. I don’t think you can go wrong with any of these options.
I think it’s going to be a long time before I’m tempted to try another chocolate frosting recipe!
One year ago: Ricotta Pie
Two years ago: Homemade Taco Seasoning
Three years ago: Chili-glazed Salmon with Sriracha Sauce
Four years ago: Italian Sesame Seed Cookies
A-maz-ing Chocolate Frosting
- 20 tbl. (2 1/2 sticks) unsalted butter, at room temperature
- 1 cup confectioners’ sugar
- 3/4 cup Dutch-processed cocoa
- Pinch of salt
- 3/4 cup light corn syrup
- 1 tsp. vanilla extract
- 8 oz. milk or semisweet chocolate, melted and cooled slightly (I used semisweet.)
In a food processor, process the butter, powdered sugar, cocoa powdered, and salt until smooth, about 30 seconds, stopping once to scrape the sides of the bowl. Add the corn syrup and vanilla and process until just combined, 5 to 10 seconds. Scrape the sides of bowl; then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
Source: A recipe from The Brown Eyed Baker